Cauliflower and fennel Soup
A healthy diet is all about variety, especially when it comes to fruit and vegetables At the more different ones you try, the better. Of course, there is always the risk that you won't like or won't know what to do with a vegetable you have never tried before.
Making a soup is a great option because you can combine familiar flavours with new, as in this cauliflower and fennel soup. It's easy to prepare and makes a filling meal or snack.
Prep time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Ingredients (Serves 4)
- 2 tbsp olive oil
- 1 large onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 2 large heads of fennel, trimmed and sliced
- 1 large cauliflower
- 1 litre of vegetable stock
- 3 tbsp fresh tarragon, chopped
- Half-fat creme fraiche
Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft.
Add the fennel, cauliflower florets and tarragon, and continue to cook for a minute, then pour over the stock, season well and bring to the boil.
Allow to simmer for 15-20 minutes until all the vegetables are soft.
Blend using a food processor and serve with a dollop of crème fraiche and a sprinkling of parsley.